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Almond Zucchini Quinoa Mini-Muffins Recipe

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This recipe for Almond Zucchini Quinoa Mini-Muffins is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cups almond meal
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/2 cup sorghum flour
1/4 cup potato starch (not potato flour) or tapioca starch
2 teaspoons baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup (or 1/4cup syrup, 1/4 splenda)
1/4 cup light olive oil
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla
1 packed cup shredded zucchini, patted dry
Directions:
Directions:
Preheat the oven to 350ºF. Line a mini-muffin tin with paper liners, if you like. Or let them bake naked (just grease the pan).

In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, potato starch, baking powder, xanthan gum, sea salt, ginger, cinnamon and nutmeg. Add in the maple syrup, oil, beaten eggs, and vanilla. Beat the batter until it is smooth and slightly sticky. Add in the shredded zucchini and stir by hand to combine. Spoon the muffin batter into twenty-four mini-muffin cups. Bake in the center of a preheated oven for about 20 minutes, until the tops are golden and firm to the touch. A wooden pick inserted into the center should emerge clean. Cool the muffin pan on a wire rack for five minutes. Gently ease the muffins out of the pan to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy). Cook time: 20 minutes
Number Of Servings:
Number Of Servings:
24 mini muffins

 

 

 

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